An unusual black tea given the varietal it is made from and the quality of its taste. This tea generally is not sold outside of China. Grown on a farm at a comparatively high elevation of 1000 meters, this early harvest leaf is quite distinct in aroma. Black Cloud is made from the Mei Zhan varietal, a slow-growing Fujian Province bush whose leaves are typically processed to a high-grade green. Cups to red-orange, clear liquor; aroma has a hint of smoke, is light chocolaty, with a fruity note and a lingering sweetness. For black tea lovers, this is a good everyday tea.
Our Congou, from Fujian Province, reflects the Chinese tendency to use a lighter touch in oxidizing. This tea was grown locally near Fuzhou using traditional farming methods. Medium-size black leaves, uniform and slender, mixed with golden buds, creates an enticing tea. The flavor is softly sweet and the aroma nuanced. Light on the tongue, it will show some complexity with a hint of malt and, at times, fruitiness. Milk and sugar can be used with this tea.
Our second-flush, organic Darjeeling is grown at the Ambootia Estate, Kurseong valley, in the foothills of the Himalayan Mountains. The leaf is medium in size and has a distinct "muscatel" flavor, reflecting the timing of the flush and the unique combination of climate, high elevation and moisture in the soil. The leaf style is fine, tippy, golden bud, flowery and orange pekoe (FTGFOP). The taste is brisk, with a flowery aroma. Of course, cups to a wonderful golden color.
A comparatively rare, scented black tea made in Fujian with larger size leaves that, once processed to black tea, are scented with the fruit juice of freshly harvested Longan berries. This makes a highly aromatic black offering a very distinct, strongly sweet and fruity cup with a lingering finish. An excellent tea served hot and absolutely wonderful served chilled as iced tea. The scenting process for this tea is old traditional style and an uncommon skill.
A unusual, very small leaf, black Congou. The leaves are distinctively smaller than a traditional Congou reflecting the endless variety and tastes of Chinese tea makers. Leaves are high-fire, aroma is pleasingly strong, and it cups to soft notes that grow to a natural sweetness. The leaves are smaller and they will release their aromas quickly. Tea was made in Fujian Province.
Our Golden Monkey has everything a traditionally made, high-grade Fujian black tea should. Timely plucking of leaf and bud in first flush of spring, artful processing and delicate oxidizing has made a blend of delicate dark leaves with an ample quantity of small golden buds. This black offers a full-bodied cup rich with flavors of malt, some chocolate notes and a wonderful fragrance. Cup liquor is a bright red. A true self-drinker but this tea can take milk and sugar.
Our organic Golden Monkey is made in the traditional longer, black-leaf Fujian style with a healthy malty-side aroma. When we tasted this lot, wonderful cocoa and malt tastes were evident in the first steep. Using spring's tender leaves and buds, this black tea is naturally sweet and refreshing, with a taste that will linger. Note our lot offers a thicker, darker leaf profile with a smattering of golden bud. This tea has strength, will yield multiple steeps and will take milk and sugar.
Our traditionally grown lot, this Golden Needle style is becoming increasingly rare in China. Leaves are crafted to elegant, thin needle shapes mixed with golden buds make this tea a classic. Skilled processing and shaping of the leaf has created a delicate aroma. When steeped, it opens to a full-bodied sweet and malty flavor with a cup that is a bright red color.
A classic Chinese black, this varietal was organically grown in Fujian Province and processed to an elegant and thin leaf, very dark in color with a smattering of golden buds. It is a style of tea that is not found often outside China. Our lot is full-bodied, seductively sweet with an aroma that is chocolaty and malty. There is no comparable tea. Its rich taste will satisfy.
We found this tea through a tea factory in Guangzhou. It is rarely made now-a-days as it uses an usually large and long leaf that few process any longer and it was made primarily for export. This tea offers a softly, sweet aroma with a subtle, light spicy notes. The leaf is slow to give up its flavor and will steep multiple times. Cups to wonderful bright-red liquor. Good morning tea that can take milk.
A must try, high-mountain variety of Keemun, opens to a lush taste, only a hint of smokiness passing quickly to a smooth, fruity finish. Grown on an organic farm at an elevation of approx. 1000 meters, in the Huang Shan Mountains of Anhui Province. Leaf is longer and thinner than most Keemuns, with hints of gold coloration, cups to sparkling red-orange cup color. After withering and shaping, the golden leaves oxidize then are fired over charcoal. An excellent breakfast or afternoon refresher tea that will take milk and sugar.
Organic, high grade, the leaves are painstakingly plucked, sorted and then crafted to an elegant leaf shape and a very appealing aroma. Native to Anhui Province, this high-grade Keemun is often characterized as the Burgundy of teas due to its dark rust-brown cup color and complex, winey flavor. We think this tea has the body and flavor to satisfy. Good with food and always a refreshing cup.
This smoked tea is a specialty of Fujian Province. A quite famous tea that is made by withering leaves over open fires of fresh pine logs. Made in the WuYi Mountains, these long, black strips of leaf have a taste that is decidedly smoky, robust and a little biscuit and cups to a rich, rust-red liquor. We chose a lot that is not overly smoky but is hearty and rich and should satisfy. Goes well with breakfast, salty and spicy dishes, cheese and will warm one in colder weather.
A black leaf flavored with the freshly squeezed juices of the Lychee fruit. Made in Fujian Province. tea from Fujian Province, this tea is sweet, very fragrant and quite delicious both as a hot beverage and as an iced tea. The flavor is perfume lite and pleasing. It is very refreshing and goes well with food. As an iced tea, it is a real treat.
This Golden Monkey is made in the "Pang Yong Congou" style, a rare "family" of black teas that are produced in a village on the coast of Fujian Province. Tan Yang village is known for producing very high-grade, fragrant black teas, yet only a small portion of the tea produced here is actually made to black. Green has been the primary tea. Our "monkey" is a fine plucking, note the very delicate black leaf and gold buds. The taste is refined with nuanced with notes of malt and fruit.
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